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Chipotle Peach and Salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/salade-peches-chipotle-blancs-poulet-5680.jpg PT15M PT15M PT30M

Pat dry chicken breasts. Sprinkle with salt and pepper and brush with 1 Tbsp.(15 mL) adobo sauce.Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through.Or cook in a frying pan over medium.Chill, then cut into small bite-size strips and set aside.Meanwhile, peel and pit one of the peaches.DressingTransfer to a blender with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine, onion and chicken.Drizzle with dressing and toss well to coat.Top with tortilla chips.Source: California Peaches - Plums - Nectarines

6 California Pêches – Prunes - Nectarines

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1 lb (450 g) boneless, skinless chicken breast Salt and pepper to taste 1/2 Tbsp. (22 mL) adobo sauce from chipotle can, divided 2 fresh, ripe Summerwhite peach, divided 1 chipotle pepper (buy a small can of chipotle in adobo sauce) 3 Tbsp. (45 mL) extra virgin olive oil 3 Tbsp. (45 mL) fresh lime juice 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) sugar 10 oz (285 g) bag of hearts of romaine 1/2 cup (125 mL) red onion, thinly sliced 1/2 cup (125 mL) white tortilla chips, coarsely crushed

Chipotle Peach and Salad

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Gluten-free
Lactose-free

servings

0:15

Preparation

0:15

COOKING

0:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 lb
(450 g)
boneless, skinless chicken breast

Salt and pepper to taste

1/2 Tbsp.
(22 mL)
adobo sauce from chipotle can, divided

2

fresh, ripe Summerwhite peach, divided

1

chipotle pepper (buy a small can of chipotle in adobo sauce)

3 Tbsp.
(45 mL)
extra virgin olive oil

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save $8.00

COLAVITA EXTRA VIRGIN OLIVE OIL

$9.99 ea.

1 L

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

3 Tbsp.
(45 mL)
fresh lime juice

1/2 tsp.
(2 mL)
salt

1/2 tsp.
(2 mL)
sugar

10 oz
(285 g)
bag of hearts of romaine

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ROMAINE HEARTS OR GREEN FRENCH BEANS

$4.99 ea.

3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

ATTITUDE SALADS 142 g

$4.49 ea.

ORGANIC ROMAINE HEARTS 3 PK

$5.99 ea.

ROMAINE HEARTS OR GREEN FRENCH BEANS

$4.99 ea.

3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

1/2 cup
(125 mL)
red onion, thinly sliced

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PEARL OR CIPPOLINI ONIONS 284 g

$3.99 ea.

SWEET ONIONS 3 lb

$5.49 ea.

PEARL OR CIPPOLINI ONIONS 284 g

$3.99 ea.

1/2 cup
(125 mL)
white tortilla chips, coarsely crushed

Imprimer ma sélection

Preparation

Pat dry chicken breasts. Sprinkle with salt and pepper and brush with 1 Tbsp.(15 mL) adobo sauce.

Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through.

Or cook in a frying pan over medium.

Chill, then cut into small bite-size strips and set aside.

Meanwhile, peel and pit one of the peaches.

Dressing

Transfer to a blender with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.

Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine, onion and chicken.

Drizzle with dressing and toss well to coat.

Top with tortilla chips.

Source: California Peaches - Plums - Nectarines

Source : California Pêches – Prunes - Nectarines

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